Bison

     More exotic meats like bison and venison are appearing on the market. The tendency is to assume that these animals are grass fed, but this is not always the case. Analysis has shown that meat from grass-fed bison has 3.5 times more omega-3 fatty acids than meat from grain fed bison. Grain fed animals also have higher cholesterol content in their meat than animals consuming grass. The trend is bison feeding is to raise them on grain. It is a good idea to always seek out meat and animal byproducts from animals which have been exclusively grass fed.
Reference:
Robinson, Jo., Pasture Perfect, Washington: Vashon Island Press, 2004, 47-48.

Organic Milk

     The diet of a cow determines the fatty acid composition of not only the meat from the cow, but also the milk and butter. Cows eating grass produce milk with more omega-3 fatty acids, vitamin E, and CLA (conjugated linoleic acid) that cattle fed grain. The milk also has less omega-6 fatty acids. Unfortunately, most of the organic milk is produced by cattle consuming significant quantities of organically grown grain. For better nutrition seek out dairy products which are not only organic but also from cattle consuming primarily grass.

Grain Lipids

Scientific research continues to undergird the value of GNLD's Tre-en-en oils which contain the lipids from grains and legumes. The following quote is taken from Alan Gaby's massive volume Nutritional Medicine, "Whole wheat and some other whole grains (but not their refined counterparts) also contain alkylresorcinols, a class of phenolic lipids that can be incorporated into cell membranes. In rats, administration of alkyresorcinols increased tissue concentrations of gamma-tocopherol, a naturally occurring form of vitamin E which appears to have cardioprotective effects. In observational studies, consumption of whole grains (as compared to refined grains) has been associated with reduced risk of cardiovascular disease, stroke, and diabetes, and increased longevity. For these reasons, whole grains are strongly preferable to refined grains."

Gaby, Alan, Nutritional Medicine, Concord, NH: Fritz Perlberg Publishing, 2011, 4.